LOVED IT!!!! I have been wanting these for years since my favorite bakery on the West coast closed some 15 years ago and use to make these. I bought one with a cup of coffee everytime I went in... sometimes several times a week. A few changes I had to make to this recipe to suit my palette: I split the butter requirement to 1/2 butter flavored crisco and 1/2 butter. I baked them on a silpat and made the buns 1/4 the recommended size so they were dinner roll size. PERFECT. And I added 1/4 cup of cocoa, 1 tsp of vanilla, and one pack of instant espresso to the topping mix 1 TBS of water. I had to lower the oven temp to 325 degrees and bake for 11 minutes in order to keep the bottoms from over baking on my silpat, and the topping from melting off or getting too crunchy from too high of heat. The topping should not be crunchy!!! Needless to say I had to throw away the first batch due to too hot an oven, but the subsequent batches were fabulous!! Took some to the neighbors since I had too many, and they devoured them ON THE PORCH! HAHAH! Super yum. Can't wait to make them again for family. TIP ALERT: THe longer they have to do the 2nd rise the better. I baked in batches and the 3,4 and 5th batch got better and better, puffier and pillowy soft. THANKS!!!!!!!!
AMAZING! My first time ever and they came out great. Making my second batch today and replaced the butter in the dough to lard (sounds nasty but us mexicans use it often) and i kneaded the dough a lot more. Also, the topping came out like a sticky paste..hope thats correct! i was able to spread it after dipping my fingers in a little bit of water. I got the approval of my abuelita and all my tias so this recipe was amazing. One of these with a cup of abuelitas hot chocolate and ive died and gone to heaven! Simple and amazing recipe. THANK YOU!
I made these last night and they didn't quite turn out. When I first removed them from the oven (after 20 mins. like the recipe says, they were beautiful, but were a little heavy. I tried one and the taste was wonderful, but it wasn't fully cooked through in the middle, so I put the whole batch back in the oven for a few more minutes. When I took them out the 2nd time, they still looked great, but I guess they had been in there too long, so they turned out very hard and heavy. I'm not giving up, though. I think I will try it again but use less flour because when I was mixing the 2nd half of flour in and kneading it, I could tell it was getting too thick and heavy. Hopefully this works, because they truly did taste good but were more like cookies than bread. If anyone has any suggestions, I'd appreciate it. Thanks!
I made these today and they turned out great. Much better tasting than the bakeries. I used my Kitchen Aid mixer to mix the ingredients and then switched it to the dough hook. I let the dough rise for the amount mentioned. I prepared the topping about 30 minutes prior to the completion time of dough rise. I divided the dough into 12 equal parts and covered each of the dough balls with the paste/dough type topping. Instead of placing the ball on the dough and pressing down as mentioned, I rolled the topping dough into ball in my hand and then pressed it down while I had it on my hand, I then covered bread dough with it. I scored the top and let it rise on the cookie sheet for about 40 minutes. I was surprised to see that in fact the topping does indeed separate as the dough rises for the final time. I have a convection oven so I had the temparture about 300 degrees because my oven tends to run hotter. The sweetbread baked in about 15 minutes. The sweetbreads are still soft now even after 3 hours out of the oven unlike the bakery kind that turn hard right away. The topping was not too sweet but I will add more sugar next time as I would've liked the topping to have been sweeter. This was a great recipe and thank you for sharing. Will be making these a lot more often.
These are amazing. They are so moist and very tasty.<br/>I used instant yeast instead of the active its so much easier to work with<br/>I let them sit for one hour for the second rise and for the topping I used<br/>6 tbl soft unsalted butter, 3/4 c powder sugar, 2/3 c flour 1 tsp vanilla and<br/>Creamed it all together then divided it in half and added 2 tsp cocoa powder to one half<br/>I made 6 balls of each put one ball at a time between 2 sheets of plastic wrap and used <br/>A flat bottomed bowl and pressed down to get a disc and peeled on to the bread ball<br/>And scored it with the blunt side of a butter knife. Made this great recipe over the top<br/>In my opinion. Working on my 5 and 6 batch of the week. Happy cinco de mayo!
I absolutely love these! These tastes just like (but even better!) the ones I go aaaaaaaall the way downtown to the Mexican bakery to buy. I love that they're so unfussy. I give them away to people and they always love them. Thanks for posting this recipe!
O-M-G!!! These were delicious. My 16 yr old son even said they were better than the ones from the Mexican bakeries. They made our whole house smell like a bakery! I can't say enough. This recipe was easy to follow, the bread part came out so soft and light, like little pillows of goodness and my husband said he liked the topping on these better than the ones from the Mexican bakeries because it was more flavorful and wasn't as messy. I'm a baking novice. Anyone can make these.
Simply divine! My Mexican coworkers at my last job introduced me to conchas, but it's hit and miss when purchasing them--sometimes they are good, and sometimes they are stale and dry. I am delighted to have found this recipe, and wow wow WOW are they ever amazing! I decided to make one topping almond flavored using almond extract, and that ended up being the favorite at the tasting at a party I made them for. I'm about to go visit Virginia to see all my Mexican buddies, and I just cannot wait to give them a taste of home with some freshly baked conchas! Thanks, Karen!
A very easy and delicios recipe. They were gone as soon as I put them out. My house smelled like a bakery!